Do you need a quick and easy dinner idea that will last you throughout the week? I always do! I am all for making one dinner that turns into several other meals. So how do I do it? I roast a batch of veggies. The vegetables I use all depend on the season. I like to use whatever I can find at the local farmers market. Late summer/ early fall is the best time of year to get an abundance of delicious veggies. This time I used different colored peppers, zucchini and onions but tomatoes, mushrooms, eggplant and different kinds of potatoes are all great choices. To make my meat man happy (that’s my husband), I added some sliced turkey kielbasi. This also gave the vegetables added flavor. This is one tasty meal…colorful also! Come back later this week to see what I did with the leftovers.
Roasted Vegetables with Kielbasi
3 large peppers (any color), cored and cut into large strips
3 medium zucchini, cut into chunks
2 large onions, peeled and thickly sliced
2 TBS olive oil
1 TBS balsamic vinegar
2 tsp Italian seasoning
kosher salt and fresh ground pepper
12 ounces kielbasi, sliced (I used low fat, no nitrite turkey kielbasi)
Preheat oven to 400 degrees. In a large bowl mix together all veggies. Drizzle with oil and vinegar and season with salt and pepper and Italian seasoning. Mix well and spread on a large roasting or baking pan. Top with sliced kielbasi. Roast for 30 to 40 minutes or until veggies and kielbasi are brown but not mushy. Make sure to occasionally turn.